Printable Recipe

1 (15 1/2-ounce) can pinto beans, drained and rinsed
1/2 medium onion
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Puree all ingredients in a food processor until smooth.

Cover and chill at least one hour.

Serve with fresh veggies, chips or gluten free crackers.

This recipe linked to

Cheeseslave - Real Food Wednesday

Gooseberry Patch

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